Rose Geranium Butter Biscuits Recipes

ROSE GERANIUM COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Beat in egg, milk and rose water.
• Sift dry ingredients and add them together with the chopped leaves to the creamed mixture, stirring until well mixed.
• Drop by teaspoons onto ligtly greased cookie sheet and press a single rose geranium leaf deep into each cookie.
• Preheat oven to 350 degrees and bake for 8 to 10 minutes.
• Let cool on cookie rack.
• Makes@ 3 dozen cookies.

VICTORIAN ROSE GERANIUM CAKE

Steps:

• Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.
• Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
• Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.
• Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.

ROMANTIC ROSE-GERANIUM SCONES FOR A GARDEN TEA PARTY!

Steps:

• Combine flour, sugar and baking powder. Cut in butter until crumbly. Add rose geranium. Mix together milk and egg thoroughly. Reserve 1 to 2 tablespoons of milk mixture.
• Add remainder to flour mixture and blend until just mixed. Do not over-beat.
• Turn dough onto a floured surface. Form into a ball. Flatten with a rolling pin to 1/2-inch thick. Cut into 3-inch squares. Cut each square into 2 triangles.
• Sprinkle cornmeal on a nonstick baking sheet. Place 4 triangles on a sheet, leaving a 1/2-inch space between them. Brush with reserved milk mixture. Sprinkle with extra sugar.
• Bake scones at 425 degrees F for 10 to 15 minutes or until lightly browned.
• While warm, serve with butter or herb jelly.
• Cool leftovers and then store in a freezer bag. Reheat before serving.
• Makes 3 dozen scones.

ROSE GERANIUM BUTTER BISCUITS

Steps:

• Place the hazelnuts in a food processor and process for 20 seconds.
• Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
• Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture. Mix until the flour is just incorporated.
• Add the vanilla and chopped rose geranium and mix for two to three minutes. The dough will be slightly stiff.
• Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
• Preheat the oven to 350 degrees.
• Lightly butter two cookie sheets.
• Remove the dough from the refrigerator and roll it into one-inch balls.
• Place the balls a half-inch apart on the cookie sheets. Bake for 12 to 15 minutes, or until golden.
• Remove from the oven and allow to cool on cookie sheets for five minutes.
• Gently press the reserved rose geranium leaves into the biscuits.
• Transfer the biscuits to a cake rack and cool for 10 minutes. Store in a tightly covered container.